(Little disclaimer here, as a college student at the mercy of the availability of supplies in our communal dorm kitchen I used a cooking pot as a bowl and used a round pan instead of a typical 8x8)

Cream together the peanut butter and cream cheese. You can use a blender, I just used a spoon and it worked just fine.

Add the powdered sugar and melted butter. Mix together well.

Crush your Corn Chex in a bag and add to the bowl.

The mixture will be very chunky at this point so I gave up on the spoon and used my hand to mush all the ingredients together to help blend better.

Press the mixture into the bottom of the parchment paper-lined pan. Obviously I had to use a different pan so in an 8x8 baking pan you won't have so thick a layer of this mixture.

Pour the melted chocolate overtop of this mixture. (We had a little mishap with our chocolate so there wasn't as much as the recipe actually calls for so you won't have so sparse a chocolate layer and won't have to spread it out quite so thin)

(Tessa "supervising")

Press the pretzels, as many as you'd like in whatever pattern, lightly into the chocolate and slip the pan in the freezer! After 45 minutes you are free to remove the pan, let it come to room temperature, and cut! Do be sure to let it come to room temperature though, otherwise the chocolate will be too brittle and break.

Here is your new favorite Halloween treat: a crunchy, salty, and sweet treat! Sure to scare up a few requests for the recipe at your next Halloween (or other!) party!

Original recipe credit here, originally a gluten-free recipe and the instructions for that are on the original website. I made several changes to this recipe for my personal taste so feel free to experiment with my version or the original!

xx

Have you tried these? Are you a fan? Let's chat in the comments below!